Cookies & Cream Cake (Oreo Cake) with Oreo Frosting

Introduction & Inspiration

When it comes to cookies and cream, there’s a special kind of magic that makes both kids and adults light up.

I wanted to capture that magic in a cake that feels nostalgic, indulgent, and absolutely irresistible.

Every time I make this Cookies & Cream Cake, the reaction is the same: huge smiles, wide eyes, and second slices before the first plates are even empty.

Oreo lovers, this one’s for you — a tender white cake packed with chunks of Oreos and topped with a creamy, dreamy Oreo frosting.

This cake is the kind of dessert that turns an ordinary day into something extraordinary.

Nostalgic Appeal

Growing up, Oreo cookies were a staple in my house — after-school snacks, birthday parties, and late-night treats always involved a stack of those classic cookies.

So when I bake this Oreo Cake, it instantly transports me back to those carefree childhood days.

There’s something timeless about the sweet crunch of Oreos and the creamy filling, and this cake brings it all together in a way that feels fun and familiar.

Every bite of this cake reminds me of summer picnics, birthday parties, and sneaking extra cookies from the jar when no one was looking.

Creating a cake that captures that feeling — that happy, simple joy — is exactly why I love baking from scratch.

It’s more than just dessert; it’s a delicious trip down memory lane.

Homemade Focus

Making a cake from scratch always feels a little like magic to me.

You start with simple ingredients — flour, sugar, butter — and transform them into something soft, fluffy, and full of flavor.

This Oreo Cake uses real ingredients, no box mixes or shortcuts, and that homemade touch is something you can taste in every bite.

From whipping the egg whites into the batter to folding in the chopped cookies by hand, every step brings a sense of pride and care.

It’s the kind of cake that feels like a celebration of effort and love, not just a sweet ending to a meal.

Homemade always tastes better, especially when Oreos are involved.

Flavor Goal

When designing the flavor of this Cookies & Cream Cake, I had one mission: maximum Oreo goodness without overwhelming the tender cake.

I wanted a cake that would be soft, moist, and light, yet rich enough to hold its own against the creamy Oreo frosting.

The sour cream and milk add moisture and a slight tang, keeping the cake from becoming too sweet.

The clear vanilla keeps the cake beautifully white, while still delivering a classic, cozy flavor.

Each bite gives you a bit of tender cake, a pop of Oreo crunch, and a swirl of creamy frosting — the perfect cookies and cream experience.

It’s balanced, satisfying, and so addictive you’ll have a hard time stopping at just one slice.

Ingredient Insights

Every ingredient in this Oreo Cake was chosen carefully to create the perfect texture and flavor.

Cake flour makes the layers soft and tender, while a small amount of all-purpose flour works if necessary.

Sugar sweetens the batter and helps with browning, giving the cake a delicate crust.

Baking soda and baking powder ensure the cake rises perfectly, keeping it light instead of dense.

Salt sharpens and balances the sweetness, making the vanilla and Oreo flavors pop.

Vegetable shortening and unsalted butter together create a moist, tender crumb that melts in your mouth.

Sour cream adds richness and keeps the cake ultra-moist without making it heavy.

Milk thins out the batter just enough to keep it smooth and pourable.

Clear vanilla extract maintains the cake’s pale color and provides that nostalgic bakery-style flavor.

Egg whites keep the cake airy and soft, avoiding the denseness that can come from whole eggs.

Chopped Oreos add texture, flavor, and fun with every single bite.

In the buttercream, real unsalted butter and cream cheese make the frosting smooth, rich, and slightly tangy, perfectly balancing the crushed Oreos folded inside.

Essential Equipment

Having the right tools makes baking a layered Oreo Cake much more manageable and fun.

I start with two 8-inch round cake pans, each greased, floured, and lined with parchment for easy release.

A stand mixer or a hand mixer is essential for creaming the butter, shortening, and sugar, and for making the frosting fluffy.

Mixing bowls, both large and medium, are needed for organizing wet and dry ingredients separately.

A rubber spatula helps with folding in the crushed Oreos without overmixing the batter.

Piping bags and decorative tips make adding frosting swirls and toppings quick and pretty.

A wire cooling rack is key for allowing the cakes to cool evenly, preventing soggy bottoms.

With these basic tools, the whole process becomes smoother and much more enjoyable.

Ingredients with Measurements

For the Cake:

• 2 ¾ cups cake flour (or 2 ½ cups all-purpose flour)
• 2 cups sugar
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup vegetable shortening
• ¼ cup unsalted butter, room temperature
• 1 cup sour cream
• ½ cup milk
• 2 teaspoons clear vanilla extract
• 6 large egg whites
• 2 cups chopped Oreos (about 15-20 cookies)
• Extra crushed Oreos or mini Oreos for decoration

For the Buttercream:

• 1 ½ cups unsalted butter, room temperature
• 1 8 oz. package cream cheese, room temperature
• Pinch of salt
• 1-2 tablespoons milk or cream
• 6 cups confectioner’s sugar (plus more if needed)
• 2 teaspoons clear vanilla extract
• 1 cup crushed Oreos (about 10 cookies)

Step-by-Step Instructions

Step 1:
Preheat your oven to 325°F (160°C).
Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
Set aside.

Step 2:
Place 15-20 Oreos into a large zip-top bag.
Seal it and use a mallet or rolling pin to chop them into small pieces.
Set the crushed cookies aside.

Step 3:
In a medium bowl, whisk together the sour cream, milk, vanilla extract, and egg whites.
Whisk until smooth and creamy.
Set aside.

Step 4:
In a large bowl, add the cake flour, sugar, baking soda, baking powder, and salt.
Whisk together to combine evenly.
This forms the dry base for the batter.

Step 5:
Turn your mixer to medium speed and add the shortening and butter in chunks to the flour mixture.
Mix until the flour is coated and the texture is crumbly and sandy.
This is key to creating a soft, tender crumb.

Step 6:
Add half of the wet ingredients to the flour mixture.
Mix on medium speed until just combined.
Be careful not to overmix to keep the cake light.

Step 7:
Scrape down the sides of the bowl and add the remaining wet ingredients.
Mix just until combined, about 30 seconds.
Again, avoid overmixing.

Step 8:
Fold in the chopped Oreos gently with a large spoon or spatula.
Make sure they are evenly distributed without breaking up the batter too much.
The pieces of cookie should stay chunky for the best texture.

Step 9:
Pour the batter evenly into the prepared pans.
Smooth the tops gently.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 10:
Let the cakes cool in their pans on a wire rack for 10 minutes.
Then carefully turn them out to cool completely.
Do not frost until fully cooled.

Preparing the Frosting

Step 11:
Crush about 10 Oreos very finely, either in a zip-top bag or food processor.
Set aside.
You want fine crumbs, not large chunks.

Step 12:
In a large bowl, mix the butter, cream cheese, and a pinch of salt on medium speed until creamy and smooth.
Add three cups of confectioner’s sugar and one tablespoon of milk or cream.
Mix well.

Step 13:
Add the remaining three cups of confectioner’s sugar and the vanilla extract.
Mix again on medium speed until fluffy.
Adjust the consistency by adding more sugar or milk if needed.

Step 14:
Fold the crushed Oreos into the frosting gently with a spatula.
Stir until evenly distributed.
Now your Oreo frosting is ready to use!

Assembling the Cake

Step 15:
Place one cake layer on your cake plate or stand.
Spread a generous layer of Oreo frosting over the top.
Top with the second cake layer.

Step 16:
Frost the entire cake with a thick layer of Oreo frosting.
Use a spatula to create a smooth or rustic finish, depending on your style.

Step 17:
Decorate the cake with additional crushed Oreos around the bottom.
Pipe swirls of frosting on top and garnish with mini Oreos if desired.
Chill the cake slightly before slicing for the cleanest cuts.

Troubleshooting

If your cake is dry, it may have been overbaked.
Check for doneness early to avoid overcooking.

If the frosting is too soft, refrigerate it for a few minutes to firm up.
Then beat briefly before using.

If your cakes stick to the pans, ensure you greased, floured, and lined them properly.
Parchment paper is your best friend here.

If the frosting feels gritty, sift your confectioner’s sugar before mixing.

Tips and Variations

Use regular vanilla extract if you don’t have clear vanilla.
The cake will be slightly darker but just as delicious.

Add chocolate chips to the batter for an extra chocolatey touch.
Mini chips work best.

Swap in Golden Oreos for a fun flavor twist.
It adds a sweet, buttery flavor.

For an even taller cake, divide the batter between three pans and layer with extra frosting.

Serving and Pairing Suggestions

This Cookies & Cream Cake pairs wonderfully with a tall glass of milk.
It’s like your favorite childhood treat, only better.

For a party dessert table, serve slices alongside mini Oreo cheesecakes or Oreo milkshakes.
It’s a cookies and cream dream come true.

This cake is perfect for birthdays, graduations, and any celebration that needs a little extra fun.
Trust me, it will disappear fast!

Leftovers can be stored in the refrigerator for up to 5 days in an airtight container.

Nutritional Information

Each slice of this Oreo Cake is rich and satisfying, coming in around 500-550 calories.
It contains about 28 grams of fat and 55-60 grams of carbohydrates.

There’s also a decent amount of protein from the egg whites and cream cheese frosting.
As with any treat, moderation is key.

Made with real ingredients, it’s a dessert worth every bite.

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Recipe Summary and Q&A

This Cookies & Cream Cake (Oreo Cake) is a celebration of all things Oreo — moist, flavorful, and completely irresistible.

Can I make the cake layers ahead of time?
Yes, you can bake the layers a day ahead and frost the next day.

Can I freeze the cake?
Absolutely.
Wrap the cooled, unfrosted layers tightly and freeze for up to 2 months.

How do I store the cake?
Store it covered in the fridge.
Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Every bite of this Oreo Cake is pure bliss — perfect for Oreo fans of all ages!